U.S. Virgin Islands (N. America) 8 September 2023

The U.S. Virgin Islands are located in the continent of N. America. They have the Atlantic Ocean to the north and east, Venezuela to the south, the Dominican Republic and Haiti to the west, and the United States to the far northwest.

The capital is Charlotte Amalie.

The official language is English.

The climate is pleasant, averaging temperatures from 82 to 88.

The staple foods are fish, fungi, johnny cake, conch fritters, rotis, pot fish, red grout, and so much more (https://thehillsstjohn.com/traditional-dishes-of-the-usvi/).

https://www.britannica.com/place/United-States-Virgin-Islands

VIRGIN ISLANDS PATES (https://niftyrecipe.com/video/1237/virgin-islands-pates):  

            – 4 C flour

            – 2 tsp salt

            – 2 tsp sugar

            – 2 tsp baking powder

            – ½ C shortening, cold

            – 1 C cold water, plus 2 TBSP, divided

            – 1 onion, chopped

            – 1 bell pepper, chopped

            – 1 stalk celery, chopped

            – 5 cloves garlic, minced

            – salt, to taste

            – pepper, to taste

            – 1 tsp dried oregano

            – 1 tsp dried parsley

            – 1 tsp dried thyme

            – 2 TBSP tomato paste

            – ½ scotch bonnet pepper, minced

            – 1lb. ground beef

            – 4 C oil, for frying

1. In a large bowl, mix together the flour, salt, baking powder, and sugar.
2. Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
3. Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
4. Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
5. Heat a skillet on medium high with 2 TBSP of olive oil.
6. Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
7. Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
8. Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
9. Unwrap the rested dough and roll it out on a work surface until 1/8 of an inch (3mm) in thickness.
10. Using an inverted 6-inch (15cm) wide bowl, cut out circles of the dough to set aside.
11. Remove the excess and re-roll it to cut out more dough circles.
12. Take a dough circle and place ½ C of filling into the center of the circle, leaving about 1-1/2 inches of room around the edges.
13. Dip your finger in water and brush the edge of the dough.
14. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape.
15. Firmly press down the two edges to become one and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
16. Preheat fryer oil in a large pot on high heat to 350F.
17. Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown.
18. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
19. Enjoy!!

Here are how my Pates turned out. They look a little rough, but the fillings and the pate itself were delicious!!!

SPINACH & FRUIT SALAD:  

I put in mandarin oranges and strawberries into this salad! Delicious!!

KETO STRAWBERRY ICEBOX PIE (https://www.ibreatheimhungry.com/keto-strawberry-icebox-pie-low-carb/):  

For the Crust:

– 6 TBSP butter, softened

            – ¾ C granulated erythritol sweetener

            – ¾ C desiccated unsweetened shredded coconut

            – ¾ C superfine almond flour

            – pinch of salt

1. Preheat the oven to 350F.
2. Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.
3. Press into an 8-inch springform pan or pie plate.
4. Bake the crust for 15 minutes, or until light golden brown.
5. Cool until firm – about 15 minutes.

For the Pie Filling:

            – 2 C fresh or frozen strawberries

            – 8oz. cream cheese, softened

            – ¼ tsp xanthan gum

            – ¾ C granulated erythritol sweetener

            – 1 tsp vanilla extract

            – 1 C heavy whipping cream

            – 1 TBSP confectioners’ style erythritol sweetener

1. Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.
2. Whip the 1 C heavy whipping cream and 1 TBSP erythritol until stiff peaks form.
3. Gently fold the strawberry puree mixture into the cream until combined.
4. Spoon into the cooled pie crust and chill for at least 1 hour or freeze for at least 2 hours.

For the Whipped Topping (Optional):

            – 1 C heavy whipping cream

            – 2 TBSP confectioners’ style erythritol sweetener

            – ½ tsp vanilla extract

1. Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.
2. Carefully spoon over the center of the pie, leaving a 2-inch border of pink showing all the way around.
3. Garnish with fresh strawberries if desired and serve cold.

This has such a great flavor!!! I highly recommend this!!